Stewed Okra

In this Greek side dish, okra is salted and then tossed in a lemon juice-water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.Todd Coleman

In this Greek side dish, okra is salted and then tossed in a lemon juice-water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.

Stewed Okra

In this Greek side dish, okra is salted and then tossed in a lemon juice-water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.

Yield: serves 4

Ingredients

1 lb. okra

2 tsp. kosher salt, plus more to taste

2 tbsp. fresh lemon juice

1⁄2 cup olive oil

1 onion, grated

1 (28-oz.) can whole peeled tomatoes, pureed with their liquid

5 tbsp. minced flat-leaf parsley

1⁄2 tsp. sugar

3 thin lemon slices, rind removed

1 medium tomato, thinly sliced

Freshly ground black pepper, to taste

Instructions

Trim stems from okra without puncturing pods; rub cut ends with 2 tsp. salt and transfer okra to a strainer. Let sit for 30 minutes. Put 3 cups water and 1 tbsp. lemon juice into a bowl, add okra, and stir; drain and set aside.